Just hear me out… we love pecan pie and we love bacon. I’m not saying that you should retire your tried and true almond flour crust that you adore so much, but maybe, just MAYBE, there are a few other options out there we should explore. Awhile back I made this QUICHE, and I combined sweet potato flour and bacon to form a crust that was serious. That crust was in the business of being scarfed down and it was. My family of 5 did not waste any time jamming that quiche into their faces. Sort of a proud moment except for the absolute lack of manners at the dinner table. But I digress. This year I am trying to revamp a few holiday favorites including this PALEO BREAD STUFFING and this CRANBERRY SAUCE (TWO WAYS). I want to serve Thanksgiving to my in-laws this year and have them enjoy it just as much as they have other years; ya know, when gluten was King. So I really want to make it delicious, but also interesting. Here’s my proposition, try this. Fall in love. Rethink everything you know about pecan pie. And if you still feel like you HAVE to have your almond flour pie crust, that’s okay too. We can still be friends. But maaaaaybe we will be BACON CRUST friends, the best kind!! Ingredients: For the Crust:
- 1 package (8 oz) pasture raised bacon, cooked until crispy but not burned
- 1/4 cup sweet potato flour
- 1 egg
For the Filling:
- 2 cups pecan pieces
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup coconut palm sugar
- 1/4 cup maple syrup
- Pinch salt
For the Caramel Drizzle:
- 1/2 cup full fat coconut milk
- 1/4 cup coconut palm sugar
- Preheat oven to 375
- In a food processor or blender, combine the sweet potato flour, egg, and cooked bacon until a paste like batter forms; be careful not to overblend
- Transfer contents to an empty pie tin
- Press the crust ingredients evenly on the bottom and up the sides, making sure not to leave “holes”
- Bake for 2 minutes then remove and freeze for 10
- Meanwhile combine all filling ingredients in a mixing bowl and stir well
- When 10 minutes has expired, remove the pie tin from the freezer and pour in the filling ingredients
- Bake for 25-30 minutes, then carefully remove from oven
- To make the caramel drizzle, combine the coconut milk and palm sugar over high heat in a small saucepan
- Bring to a simmer, stirring continually, for about 15 minutes or until the caramel thickens and reduces – set aside to cool slightly which will thicken it further
- Serve with a caramel drizzle, or plain if you prefer
This looks epic! Is the 8oz of bacon the weight before or after cooking?
Yes! Just an 8 oz package of bacon will do the trick!
I think I died and went to heaven! The best part about this, other than the pie itself is that it’s sooo easy to make. I cannot wait to make this for thanksgiving. My family will be lucky if I even share any with them.
I am so proud of you I could burst!!!! 🙂
Awww Thanks Dr G!!!!
This looks and sounds amazing! Is there a substitute for the sweet potato flour? I don’t know if I will be able to find it where I live!
You can use the link to order it (in the recipe) – otherwise please let me know which sub you tried and if it worked out well!
This looks spectacular! I can’t wait to make it! Can the caramel drizzle be made ahead of time and drizzled on when served or does it have to be made right when I’m planning to serve the pie?
You can definitely make it ahead, just warm it if it becomes too stiff to drizzle. The pie also can be made ahead, as I did tonight for an event tomorrow!
Um, I might be missing something, but the ingredients list has an egg in the crust, and the directions do not. Do you just put it in the processor with the bacon and SP flour?
Yep!
Is the “cooked bacon” in the first step just cooked to a chewy consistancy or crispy? This sounds amazing and I can’t wait to make it for Thanksgiving.
You want to cook it thoroughly but not too crispy as it will bake again in the oven once the pie shell is formed. I’d say lightly crisped will work!
Hi, Love Love Love this recipe! I’m trying to keep things as low-carb as possible? Could I substitute the sweet potato flour for almond flour? coconut flour? hazelnut flour? I would love to adapt this recipe for my Wheat Belly followers.
I have not made this with subs yet but I’d say go for it and please be sure to let me know what works!
Wow. Just wow. I never would have thought to use bacon for a crust! 🙂 If you’re into sharing at linky parties, I’d love for you to stop by and share this at ours: Savoring Saturdays. 🙂 Hope to see you there!
Thanks Raia!
Bacon really can go in just about anything! Amazing. I forgot about using sweet potato flour too (you see so much almond or coconut flour you forget anything else exists!) so will hunt some of that down for sure.
ENJOY!!!
What?!?! You. Are. Amazing. I love pie. I love bacon. I love you!
I feel the love!!! Thank you!
I cannot wait to make this!! Does the maple syrup have to be grade A or B? Does it matter?
Doesn’t matter! Hope you love it!
This sounds great! I was actually looking for a pecan pie/cheesecake recipe and stumbled upon it. I wonder if I could make no bake “cheesecake” to use as topping? 🙂
I bet that would be AMAZING!!!!
Wow, this looks incredible. All of my favourite things!
Just wanted to let you know that I’m featuring this on my blog @ this week’s Savoring Saturdays link up (goes live Friday @ 7!). 🙂
Thanks Chantelle!
I just made this, and have yet to try it, but I used just shy of 1/4 c tapioca starch + 1 tbsp coconut flour instead of the sweet potato flour since I couldn’t find it here. I also used a regular glass pie pan since I didn’t have a tin one. I found I had to make more bacon crust since it was a tad thin, but I assume that’s because of the size difference. All in all, I think it turned out great!
The crust doesn’t go all the way up the sides, it is a little short so you might have had the right amount. More bacon is never a bad thing though! 🙂 Glad it turned out for you!
Thanks so much for linking up your gorgeous recipe to Savoring Saturdays! I have featured it this week and can’t wait to try it. Hope to see you again! Happy Thanksgiving. Ali
Just made with hazelnut flour instead of sweet potato, the crust didn’t hold together very well but it was a hit at a dinner with non paleo eaters, presentation just wasn’t there because it was crumbly
Sorry to hear, hopefully it was enjoyed despite the presentation 🙂
Wow I saw this the other day.. I think it was on Pinterest!
It looks absolutely delicious – those photos are epic!
I have a no egg guy in my house. Is there anything I could sub for that and it still work?!
You can TRY a flax egg but I can’t say 100% that it will work. Hoping so!
Oh My Lord……. this looks way to delish to be ok for us to have. I am going to do a trial pie tonight. I CANNOT WAIT!
Hi, I couldn’t find sweet potato flour, only potato flour. Is this going to affect the taste/consistency or am I going to be ok…my husband was recently diagnosed with Celiac’s and I am venturing into completely new territory.
I have not made subs but others have and said it turned out okay! You could also try almond or coconut flour 🙂
Have you ever substituted date molasses for maple syrup in your recipes? I have a jar and was wondering if that might work.
I haven’t used that before but I would think it should work!
Gotta say i thought i would die for the crust but i couldnt get my hands on SPF ( im in aus and my local health food shop looked at me really oddly when i asked if they had it) .. and i didnt have the time to dehydrate sweet spuds to make my own so went with almond flour it just didnt taste right 🙁 .. but the filling OMG that was the bomb !! haha hoping to try it again with SPF during my kids school holidays 😀 Thanks again for na awesome recipe <3
That’s too bad Jamie! I had someone else sub in the almond flour and said it worked well for them. I hope next time around is a great success!
Made this again and didn’t have sweet potato flour so I used 1/4 cup hazelnut flour and 2 heaping spoonfuls of coconut flour and egg and 8 oz bacon for the crust. Soooo good and held up much better with the coconut flour than hazelnut flour alone. Any non paleo bacon fan will LOVE this!
Yay! I need pie! Thanks for letting me know your changes!
So I followed the recipe exactly and was disappointed. The crust didn’t cover the pan so I had to make extra, which was not a big deal. But the filling itself was barely sweet at all and the texture was a bit rubbery. I wasn’t planning on making the caramel drizzle but I did to try to save the pie. Althought it added some more sweetness that didn’t salvage it, and even my husband, who will eat most things, didn’t care for it.
Sorry to hear that, yours is the first negative feedback I’ve received on this particular recipe. I hope you’ll find one you like better soon!
I tried this last night for my GF daughter and a whole croud of “non-Paleos”
1. I didn’t have access to SPflour and my daughter and I decided to sub cassava flour instead. (That may have been mistake #1)
2. We only had a hotel room blender to mix the crust in. Not a fancy blender…just a plain old blender, and I am pretty sure it did an awful job. I know for sure the consistancy would have been better if I had my food processor with me.
3. I haven’t ever made caramel sauce…but it will go dark quick….and that = burnt people! Lol so if I make this again…paitience is a virtue with the sauce…light colored and thick is the goal. ?
The votes: No one was a fan. Crust consistency was odd, filling wasn’t sweet enough (although I thought the filling was quite delish…..but my sweet tooth has been tamed from 90/10 paleo eating)
It was a tough, Texas old school pecan pie crowd so I am not sure the pie ever had a chance. I might give it one more shot with exact ingredients and proper tools. Every recipe deserves a second chance! Thanks for all that you do for us. Cooking in the kitchen is a blast, trying recipes is exciting and I appreciate all of yours that I have tried!! Happy Holidays!!
Sorry to hear, hope you find some other recipes to enjoy.
Made this (one day ahead & chilled overnight) with Bob’s Red Mill Paleo Baking Flour instead of sweet potato flour and it was so easy and delicious. Thank you!
Wonderful!